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These were very simple to make. I used Smart Balance Buttery Sticks which worked well, almond extract instead of the vanilla...and raspberry preserves. I made MANY of these for a formal cocktail party. For my mass production, I created a system. After baking the rolls 4 minutes on my seasoned baking stone on parchment paper, I used the back of a butter knife to make a shallow, 1/2 " wide groove and piped in the preserves. When the preserves were bubbling a little, but the bars were JUST STARTING to brown on the edges indicating that they were browned on the bottom (10 more minutes in my oven), I transferred by sliding the parchment paper onto a cool, flat, hard cutting surface. When still warm to the touch I piped on the glaze with a #1 Wilton tip (fine) in an even zigzag pattern (BEAUTIFUL)! I used a very sharp large knife to cut through two rolls at once. Everyone was pleased with the taste and the professional looks!

SO simple and quick! Only three ingredients listed. However, I added 2 tablespoons baking powder extra, a little onion powder, garlic powder, shredded cheddar, BAY seasoning, and butter flavoring. Yummy! A favorite in our family for sure.

This recipe went over well with the teen boys...all 15 of them! It has just the right amount of zest per fluff (Cool Whip). Loved tasting flavor without an overload of sugar. It was very easy and will replace my labored cheesecake dish at holiday gatherings. I found this recipe, in a pinch, because I ran out of sweetened condensed milk during my preparations.